1.5 – 2kg ham with bone, or 1-1.5kg boneless ham
1 tsp rice malt syrup
¼ cup stevia (or similar)
½ tsp mustard powder
½ tsp white vinegar
1 tbs bourbon whisky
1 tsp whole cloves
1. Preheat oven to 180degC. Mix together rice malt syrup, stevia, mustard, vinegar, and whisky, and set aside.
2. Remove the rind from the ham, and using a sharp knife score the top and sides in a diamond like pattern (around 2-3 cm diamonds, with incisions around 1 – 2 cm deep). Make a small incision into the centre of each diamond, and insert a clove into each.
3. Place ham in a baking tray scored side up and brush over glaze. Bake for 20 minutes per kilo of ham, or until ham starts to brown and is warmed through.